Christmas Party Side Dish Ideas
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Holiday Food Question?
Every year between Thanksgiving and the Super Bowl, I gain between ten and fifteen pounds. Then by February, I’m back down to my normal weight again. I want this year to be different.
Our house is a hub for our big family, so we pretty much host all the parties. I’ve already decided to enforce a healthy theme for all of our pot lucks. No more pies, cakes or cookies! Fruits for dessert instead. I wasn’t sure at first, but surprisingly I’ve gotten lots of positive feedback.
Now I’m inspired. I’ve got some ideas for healthy Thanksgiving, Christmas, and New Years meals, but you guys (the world!) have a lot more. I’d like to be adventurous and try some exciting entree and side dish combinations as well as some new recipes. Any ideas?
I applaud you for embracing the healthy life!
I would keep a number of healthy items on hand, semi-prepared, so that you’ll be ready whenever anyone drops by. I always have toasted almonds, pecans or other nuts in the freezer so that I can add a good fiber rich, healthy fat and fine protein source to many dishes. Many of the components in the following appetizer can be prepared in advance with the final preparation and cooking done in a mere 20 minutes.
Eggplant Roll ups
Two large tomatoes, sliced, brushed with olive oil, sprinkled with diced roasted garlic and baked at 300 degrees for two hours. Allow to sit in the oven until cool.
One large eggplant, more narrow than bulbous (I don’t peel mine, but it’s your choice) sliced 1/4″ thick
One large sweet, red onion, finely diced
Two cups, mixed variety of mushrooms, finely diced (shitake, cremini, button or whatever kind your like)
One cup, low fat mozzarella cheese combined with 1/4 cup Parmesan cheese
Method
Brush both sides of the eggplant with olive oil, place on a baking sheet lined with parchment and lightly sprayed with Pam. Lightly sprinkle one side with onion powder and garlic powder. Bake until lightly brown, turn over and bake until the second side is also brown. Allow to cool on the baking sheet. While the eggplant is baking, saute onion in olive oil until translucent, then add mushrooms and continue sauteing until both the onion and mushrooms are slightly browned. All of the above can be done two or even three days in advance. When needed, layer as follows;
Eggplant slice, spread onion/mushroom mixture, tomato slice or two, sprinkle with cheese and roll up. Secure with a toothpick if desired.
Place on a parchment lined baking sheet sprayed with pam and bake until just heated through. About 15 minutes at 350 degrees.
These can also be served as a light lunch with the following addition. After placing in a baking dish, cover lightly with your favorite tomato sauce that’s been laced with 1/4-1/3 cup of sherry or balsamic vinegar. Top with a sprinkling of cheese and bake for 25 minutes at 350 degrees or until the cheese is melted. Nice served with a very green salad, mixed with toasted nuts and sliced grapes. Hope this helps. Happy Holidays!
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